ABOUT 2 in 5 TamilNadu Akka Kadai Parotta RECIPE

All corners of Tamil Nadu welcomes u with parotta shop at each corner of the street. Which is almost a staple street in Tamil Nadu kerala srilanka malaysia. Tamilnadu been home parotta from kerala and srilanka with its own style and taste. 2 in 5 denotes the concept of street food in which if we notice the entire shop will be running based on one or two base items. In same way the two heroes of all shops are PAROTTA(flat layered bread) AND SALNA(local term for thin salan made mostly from chicken offals and bones for flavors) . With these two the shop runs with various dish with slight change for cheaper pocket money . nevertheless this remains to be the home for bachelor people in the state where the term akka means (big sister) where most of the time the shop would be run by a woman or sitting at the cashier place people used to call them 'akka' and each akka kadai parotta taste totally different each in their own awesome way

Ingredients Serving: 3

Muttai parotta :
Oil 2tbsp
Salt as needed
Pepper 1/2tsp
Curry leaves as needed
Chicken salna 1/2cup
Tomato one small
Onion 1
Egg 1
Parotta 2
Muttai kalaki :
Oil 1tsp
Egg 1
Chicken salna 1/4cup
Salt as needed
Pepper 1/4tsp
Muttai laapa :
Oil 1tsp
Egg 1
Salt as needed
Pepper chillipowder 1/4tsp each
Onion 2tbsp
Tomato 1tbsp
Water 2cups
Turmeric 1/2tsp
Chicken 500gm with bone
Sesame oil 1/4cup
Green chilli 1
Garlic 1tsp
Ginger 1tsp
Tomato 2
Onion 2
Coriander chopped 1/4cup in total
Curry leaves 4sprig in total
Cashews 5
Poppy seeds 3/4tsp
Coconut 1/4cup
Pepper 3/4tsp
Redchilli 5
Coriander seeds 1tbsp
Clove 2+1(temper)
Cardamom 2
Cinnamon 1inch piece + 1/2inch(temper)
Stone flower 1
Peanuts 1tsp
Fennel seeds 1tsp + 1/2 tsp
Jeera 1tsp
Parotta :
Water approximately 1cup
Oil 2tbsp +1/2cup
Sugar 3/4tsp
Maida 1 3/4cup
Salt as needed

Instructions

MAKE A SMOOTH NONSTICKY DOUGH WITH FLOUR OIL SALT SUGAR WATER (MILK OPTIONAL)
IF ADDING MILK ADD IN RATIO OF 4WATER :1MILK. MAKE A VERY SOFT DOUGH
KNEAD THE DOUGH WELL FOR 10 TO 15 MINS FOR GOOD GLUTEN FORMATION TO BE ELASTIC
REST DOUGH IN A GREASED BOWL FOR 2HOURS AND WRAP IT
AFTER RESTING KNEAD THE DOUGH AGAIN TO ACTIVATE GLUTEN AGAIN
STRETCH AND KNEAD LONG
MAKE A LEMON SIZE BALL WITH TIP OF DOUGH LOG BETWEEN YOUR THUMBS
ROLL TO SMOOTH BALL AND DO THE SAME WITH REMAINING DOUGH
RETURN THE DOUGH BALLS IN THE SAME GREASED BOWL AND COAT LIBERALLY WITH OIL
AFTER RESTING THE DOUGH FOR ONE HOUR PUT OIL ON WORK SURFACE
AND PLACE THE DOUGHS ONE BY ONE ON IT AND SPREAD WITH HANDS TO 7 INCH THICK DISC
PLACE THE DISC ON TOP OF ONE ANOTHER WITH ENOUGH OIL SPREAD OVER EACH TO AVOID STICKING EACHOTHER
REST THE DISCS FOR MINIMUM 45 MINUTES
MAKE SURE ENOUGH IS BETWEEN EACH DISCS
AFTER RESTING PLACE THE DISC ON GREASED WORK SURFACE
IF U HAVE APPLIED ENOUGH U CAN JUST SPREAD THE DISC TO THIN LAYER WITH JUST PRESSURE IN YOUR FINGERS
SPREAD IT AS THIN AS POSSIBLE.NO WORRY IF IT GETS TEARED.
U CAN EITHER SLIT AND KEEP IT AS SUCH LIFT THE THIN LAYER
COLLECT AND ROLL IT TO A SPIRAL AND TUCK THE DOUGH AT BOTTOM
DO THE SAME FOR ALL DISCS AND SPREAD OIL ON TOP. TO PREVENT DRYING AND REST IT FOR 30MINUTES
NOW SPREAD THE SPIRAL DISC NOT TOO THICK NOR TOO THIN AND PUT ON A MEDIUM HIGH FLAME AND DRIZZLE OIL
COOK TILL DONE & LAYER IT BY PUTTING IN YOUR WORK BOARD KEEPING THE PAROTTA BETWEEN UR HANDS & CLAP
TAKE WHOLE GARAM MASALA COCONUT KHUS KHUS PEANUTS CASHEWS REDCHILLI FENNEL JEERA AND CORIANDER SEEDS
READY ONION TOMATO GINGER GARLIC GREEN CHILLI. WASH AND CLEAN CHICKEN & PREPARE TEMPERING ITEMS
CHOP CORIANDER AND CURRY LEAVES
IN A PAN ADD ONE TSP OIL ADD THE PEANUT AND ROAST FOR MINUTE.ADD AND SAUTE REMAINING ITEMS GOLDEN
ADD REDCHILLI AT LAST TAKE CARE NOT TO BURN.TAKE OUT ALL ONCE DONE AND AROMATIC
TO THE SAME PAN ADD COCONUT CASHEW & POPPY SEEDS SAUTE TILL GOLDEN & MIX EVERYTHING & GRIND TO PASTE
WITH LEFT OVER OIL ADD ONE TBSP SESAME OIL AND ADD CHICKEN ONCE THE PAN IS VERY HOT
LET IT COOK FOR A MIN AND STIR FOR A MINUTE IN HIGH FLAME
ADD SALT AND TURMERIC AND KEEP STIRRING IN HIGH FLAME
ONCE ITS SAUTEED WELL REMOVE AND PRESSURE COOK CHICKEN FOR ONE WHISTLE WITH 1.5CUP WATER
STRAIN THE COOK CHICKEN AND RESERVE THE STOCK WATER
IN A COOKER HEAT SESAME OIL AND WHILE HOT THROWN IN SOME WHOLE GARAM MASALA CURRY LEAVES & FENNEL
ADD HALF OF CHOPPED CORIANDER AND MIX WELL
ADD ONIONS AND SAUTE WELL TILL RAW SMELL GOES AND LIGHT BROWN AND OIL OOZES OUT
NOW ADD TOMATOES
SAUTE TILL AGAIN OIL OOZES
NOW ADD CHOPPED GINGER GARLIC GREEN CHILLI AND SAUTE
SAUTE TILL MUSHY AND OIL COMES OUT IN EACH OF THESE STEPS FOR ENHANCED FLAVOURS
NOW ADD CHICKEN TO IT AND MIX WELL
ONCE THE CHICKEN HAS MIXED WELL ADD THE GROUND PASTE AND MIX WELL
COOK FOR FEW MINS
ADD THE STOCK WATER AND EXCESS WATER IF ANY TO MAKE IT THIN
CLOSE AND KEEP IT FOR ONE WHISTLE IN MEDIUM FLAME AND LET THE PRESSURE RELEASE NATURALLY
CHICKEN SALNA IS READY.ADD CHOPPED CORIANDER
TAKE ONE EGG ADD LITTLE TURMERIC SALT CHILLIPOWDER PEPPER
ADD CHOPPED TOMATO
ADD CHOPPED ONION
BEAT WELL
SPREAD THE PAROTTA DOUGH TO ALMOST ROUND SHAPE AND PUT IN MEDOUM HOT TAWA
AFTER A MINUTE POUR THE EGG MIX AND CLOSE WITH LID FOR A MINUTE AND WAIT
DRIZZLE OIL IN AND AROUND
CLOSE THE PAROTTA ON ALL FOUR SIDES AND COOK ON BOTH SIDES
COOK TILL THE EGG GETS COOKED
SERVE ONCE THE PAROTTA TURNS GOLDEN AND EGG GETS COOKED
TAKE ONE EGG ADD SALT PEPPER AND SOME CHICKEN SALNA WE MADE
IN A OIL DRIZZLED HOT PAN POUR THE EGG MIX AND LET IT STAND FOR 30SECS TILL IT GET COOKED AT BOTTOM
NOW GENTLY FOLD ON ALL SIDES LIKE A POCKET & SERVE THE EGG.IT IS SLIGHTLY RUNNY AND SET WITH HEAT IN
ITS OMLETTE OUTSIDE WITH RUNNING EGG CURRY ON INSIDE JUST SLIDE IT IN YOUR MOUTH ALL AT ONCE ;)
ADDITIONALLY CHOP ONION TOMATO. TEAR PAROTTA INTO PIECES WITH SPICE POWDER, SALNA AND EGG
ON A HOT TAWA ADD OIL THEN CURRY LEAVES ONION AND SAUTE
ADD TOMATO ONCE ONION IS GOLDEN BROWN
NOW ADD THE EGG AND MIX WELL
FOLLOWED BY SALNA AND ADJUST THE SPICY LEVELS WITH PEPPER CHILLI POWDER AND SALT
ADD THE TEARED PAROTTA AND SCRAMBLE WITH GLASS TIP OR A STEEL SPATULA
SHRED AND SCRAMBLE WELL AND COLLECT IT ON A PLATE

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